I call this post ‘the first’ because this recipe inspired me to begin writing down the ingredients I used to make my dishes. I have a frightful memory and since the curry turned out decent, I decided to keep track of what went into it. Thus the birth of my pink recipe book. Now if I were to show you this book, the first thing you would notice is there are no quantities. All I have are ingredients and a very basic description of the process. There are two reasons to it. First because I don’t like writing! Second because I forgot the quantities!! Moral of the story, make complete notes!
Anyway… this dish was among the first I cooked for a dinner party, and this being a post about firsts (my first post) it only seems apt I share it with you!
**Substitutions are provided at the end of the recipe
2 pounds chicken (it could be boneless or with the bone)
1/2 cup yogurt
1 tsp red chilli powder
1 tsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp salt
1/2 tsp ground pepper
1/2 tsp turmeric powder
2 medium onions, finely sliced
2 sticks of cinnamon
5 pepper corns
2 medium cloves of garlic finely chopped
1 Tbsp desiccated coconut **
10 almonds **
**garnish – few sprigs of fresh coriander (whole or chopped), teaspoon of toasted almond bits
Marinate chicken in yogurt, chilli powder, turmeric powder, ground cumin, ground coriander, ground pepper and salt and let sit for 30 minutes at room temperature or in the refrigerator for 1 – 2 hours.
In a large skillet (with lid) heat 1 Tbsp oil on medium high heat. Add cinnamon, cloves, peppercorns first, wait about 15 seconds and add the onions and garlic. Saute until onions are lightly caramelized (turn a light brown).
Add the chicken and let it cook for 5 minutes. When the chicken has firmed up a little, add 1 cup of water, turn the heat down to low and let it simmer with the lid on.
While the chicken is cooking, finely grind the almonds and coconut in a processor. The end result should resemble a powder.
After about 20 minutes when the chicken is tender, add the ground nut mixture and stir till well combined.
At this point if you like the gravy/curry thick, let it simmer till it reaches desired consistency. If it needs thinning out, start by adding 1/2 cup of water and continue to add water till it suits your taste.
Garnish with sprigs/chopped coriander and toasted almonds.
- Almonds can be replaced with cashew nuts
- Fresh or frozen coconut can be used in place of the desiccated kind, however the consistency of the ground coconut with the nuts will be more of a paste than a powder. This wont affect the outcome of the dish.
- Coriander can be replaced with a sprig of mint, or mint chopped into fine strips